Cheesy Olive Bread

Cheesy Olive Bread {Domesticated Academic}

You’ll love this cheesy, warm, ooey, gooey, wonderful appetizer because it’s comes together in a snap, takes little effort, and people will think it’s extra fancy. And who doesn’t like that kind of compliment?

I saw a recipe for some olive dip but being an incredibly lazy creature, I thought about it and I thought about it….and I decided that I should just put the dip on the bread and bake it. Less work to eat it in the long run ūüėõ

Cheesy Olive Bread {Domesticated Academic}

I added some hot pepper jack cheese to mine instead of all mozzarella, but feel free to go forth and experiment with your preferred cheese of choice. There’s probably no “wrong” answer here in terms of what you want to melt. 20 minutes in the oven and you’ll be waiting with breath that is baited.

You’ll need:

  • 1 French bread baguette (or loaf of French bread)
  • olive oil
  • 2 stalks green onions (about 1/2 cup), sliced into thin pieces
  • 1 block of cream cheese, room temperature
  • 1/4 c. mayonnaise
  • 1 c. green olives, roughly chopped
  • 1 c. black olives, roughly chopped
  • 1 c. mozzarella cheese, grated
  • 1 c. pepper jack cheese, grated (or you choose your combo
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  1. Preheat oven to 350 degrees F.
  2. Split the bread lengthwise with a serrated knife.
  3. Hollow out the bread ‘boats’ with your fingers to give you more room for the amazing cheese mixture.
  4. Drizzle with olive oil (or spread some softened butter).
  5. Mix the cream cheese, green onion, mayo, both kinds of olives, cheeses, pepper, and garlic together in a mixing bowl until it all comes together.
  6. Smooth spoonfuls of the mixture into the hollowed out bread.
  7. Bake on a cookie sheet for 20 min. or until the bread is golden brown.
  8. Serve warm.

Peach Caprese

Peach Caprese | Domesticated Academic

Summer produce cannot be beat. The magic of a perfectly ripened peach is something that is simply divine and an almost religious experience. Paired with some creamy, smooth fresh mozzarella, and the bite of some fresh basil makes peaches my number one summer fruit right now.

Peach Caprese | Domesticated Academic

No matter how food technology improves, there’s nothing better than biting into a ripe, juicy peach or a fresh ear of sweet corn. Tomatoes, cukes, berries, beans, etc…a whole plethora of goods are marching into my door to never come out ūüėõ

Peach Caprese | Domesticated Academic

I picked up some beautiful, fresh, fuzzy Virginia peaches on a visit to the farmers market and gave them a few days to ripen on the counter. Once they were firm but not soft, I dug in. Fresh mozzarella, juicy sliced peaches, and basil from my garden made the perfect triple threat. It’s filling enough to serve as the main course, classy enough to serve to company, and light enough for a summer cook out. You can cut everything into chunks for easier serving and Chiffonade basil in right before serving. Adding some olive oil or balsamic vinegar can add a nice level of acidity but it will make it get soggy faster.

You’ll need:
10 min.

  • 2 ripe peaches
    1 1 lb. ball of fresh mozzarella
    5-6 fresh basil leaves
    **optional: olive oil and balsamic vinegar
  1. Slice peaches and remove pit.
  2. Slice thin slices of mozzarella.
  3. Layer together however it makes you happy.
  4. Chiffonade the basil and sprinkle right before serving.
  5. Drizzle with olive oil or balsamic.

Tomato Beet Salad | Domesticated Academic


Beet & Tomato Salad



Balsamic Green Beans With Tomatoes |Domesticated Academic

Balsamic Green Beans with Tomatoes

Caprese Skewers

Caprese Skewers | Domesticated Academic

Fragrant basil with the tang of balsamic vinegar as the cherry tomatoes burst in your mouth–summer on a skewer at my place! You’ll love these because food on a stick is so much better than anything else, not to mention these are a snap to put together.

Caprese Skewers | Domesticated Academic

I cut my bamboo skewers with a pair of pruning shears to minimize ruining of scissors and to make these more portable. Half size skewers fit nicely into my plastic containers and into my cooler for transport and staying cool.

Summer on a skewer!

You’ll need

  • 1/2 lb. mozz cheese, cubed
  • 24 cherry tomatoes
  • 24 cooked tortellini
  • fresh basil
  • balsamic vinegar
  • olive oil
  1. Skewer the ingredients in no particular order.
  2. Chop the basil or Chiffonade it.
  3. Sprinkle is over the skewers before serving.
  4. Drizzle balsamic and olive oil over the skewers.

Summer Cheese Dip | Domesticated Academic

Queso Cheese Dip

Greek Ranch Dip

Greek Ranch Dip | Domesticated Academic

The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!

Greek Ranch Dip | Domesticated Academic

I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.

You’ll need:

  • 2 cups non-fat plain greek yogurt
  • 1 packet of ranch seasoning mix
  1. Mix the two ingredients together in a bowl.
  2. Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
  3. Serve!!!

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Spinach Bread Bowl Dip | Domesticated Academic


Spinach Dip Bread Bowl

I Dip, You Dip, We Dip: Summer Cheese Dip

Summer Cheese Dip | Domesticated Academic

Summer is here! Summer is here! It’s one of my favorite seasons for food! Everything tastes better because there’s fresh produce around, the weather gets us eating outside in nature, and the long days make us linger longer in good company. You’ll love this dip because you can take the produce you have on hand and turn it into some AMAZINGGGGG dip for a crowd. It can also sit out for a bit without giving anyone food poisoning.

Summer Cheese Dip | Domesticated Academic

I’ve seen several variations on this recipe using Feta, but I went with a good block of queso fresco this time around. Feel free to mix and match, my feelings will never be hurt!

Summer Cheese Dip | Domesticated Academic

You’ll need:

  • 1/4 cup olive oil
  • 1 standard block (10 oz. or so) of queso fresco cheese, cubed or crumbled into small pieces
  • 3 Roma tomatoes tomatoes, cubed in small pieces
  • 2 strands¬†green onions, sliced small
  • 1/4 green pepper, chopped very small
  • 1 baguette
  • Greek Seasoning of some sort (or oregano, salt, pepper)
  1. Take a pie plate or equal size serving platter and pour olive oil over the bottom.
  2. Layer on the tomatoes, green onion, and green pepper.
  3. Top with cheese
  4. Sprinkle seasoning over the top.
  5. Toss GENTLY with a spoon until incorporated.
  6. Use bread to dip, scoop, and enjoy!

Bite Sized Spinach Dip Cups | Domesticated Academic

Spinach Dip

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu! ¬†I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Spicy Butternut Squash & Cheese Soup

Spicy Butternut Squash Soup | Domesticated Academic

You’ll love this because it comes together in a snap, has some spice and cheese, and you can enjoy your produce all winter long if you’re as lucky as I am. My generous mom sent me home after Christmas with a garbage bag FULL of onions and butternut squash. I appreciate her kindness and generosity because I do love me some squash. I don’t have a good space to store them in my rental so my priority was to cook them down and freeze the puree in order to add it to mac and cheese and other recipes all winter. The squash is a gorgeous color, is very versatile, and is loaded with healthy things.

I add milk but if you’re looking to lighten things up, go for stock, skip the cheese, or add less and go half on the cheese and go half milk, half stock. The modifications are endless here and the soup base itself is an excellent vessel for all kinds of things. Shredded chicken or a handful of veggies can help add even more bulk to this soup or stretch it out if some extra guests show up.

Spicy Butternut Squash Soup | Domesticated Academic

I cook my butternut’s down in the crock pot. Cut the top off and put in a crockpot with about 2 cups of water for 4 hours on high. The squash will fall apart and you can dig out the meat without slicing your fingers off trying to peel the hard gourd. I did the whole bunch of squash and froze them in 2 cup increments for later use.

You’ll need:

30 min.

serves 4

  • 1 (2-3 lb) butternut squash, cooked (i cook mine down in the crockpot, cut the top off & cook on high for 4 hrs. w about 2 cups of water in the crockpot)
  • 1/2-1 cup of milk (depending on how thick you like your soup)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons of hot sauce (i prefer sriracha)
  • 1 cup shredded cheese of choice
  1. Put the cooked squash and milk in a food processor or blender and puree.
  2. Put the contents in a saucepan and turn on medium heat.
  3. Stir or whisk and add more milk if desired
  4. Add garlic powder, salt, pepper, and hot sauce. Stir or whisk to combine.
  5. Add cheese last and combine.
  6. Serve hot.

French Onion Soup with Tortellini | Domesticated Academic

French Onion Soup with Tortellini

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup